Fermentation Support Forum

Good evening all,
I started 2 jars of kraut last Tuesday. This time I was a bit ocd about weighing the cabbage and particularly the salt. I had not been weighing the salt and found a big difference between 1TB and 16grams. I was very pleased with the results. Today I tasted the cabbage. It had a bit of zing to it/ not hot like a hot pepper but radish like hot. It was nice and crunchy. I moved the red and green cabbage to a large jar. I layered it, red then green then red , packed it in tight and put and leftover juice b in the jar with the cabbage. I weighted it down with my glass weights. I felt it could use a bit more brine so I mixed up a cup of water with salt. I use sea salt. I covered it and put it back in the corner on the countertop. I really hope this turns out well. My last 3 batches have been flops.
I’ll taste it again in a few days.

As I made coffee this morning I said “good morning kraut”
It looked ok, no foam or scum.

Good Morning,
Its time to add to my winter ferments

I fermented a lot of beets, cabbage and carrots this summer and kept the kombucha flowing


I bought something new, I will let you know how they do.

I have some ginger I am going to ferment,
and a lot of garlic that needs to be so it doesn't rot.
I picked up a wonderful head of red cabbage yesterday, so I have plenty to do this morning.

It's handy that garlic and ginger go with everything!

Christopher Weeks wrote:It's handy that garlic and ginger go with everything!

Yes and it is so very good for you

I got this done yesterday, not a lot of garlic and ginger but enough for now. I didnt get the kombucha going though.